Recipes and production Raphaella Frame-Tolmie Photographs Sean Calitz
• 500g baby tomatoes (we used plum and rosa), halved
• A handful of fresh basil, chopped or torn
• 1T red-wine vinegar
• Salt and black pepper
• 2T olive oil
• 1 garlic clove, crushed
• 600g prawns, shelled, cooked and tails removed
• 500g spaghetti
• Good-quality olive oil
• 300g bocconcini
• 2 bird’s eye chillies, seeded and finely chopped
Combine the tomatoes and basil in a bowl with the vinegar, and season with salt and pepper and set it aside. Heat a little olive oil in a frying pan and fry the garlic gently for about a minute. Add the prawns and toss them in the pan to coat in the garlic. Set aside.
Cook the pasta until al dente in a large pot of salted water. Drain, drizzle with good-quality olive oil and toss through to coat. Combine the tomatoes and basil, prawns, bocconcini and chilli with the spaghetti and serve.
This recipe was originally featured in the May 2012 issue of House and Leisure.